Pancake
Here’s a simple, classic pancake recipe—fluffy, quick, and dependable.
Basic Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp melted butter or oil
- 1 tsp vanilla (optional)
Instructions
- Whisk dry ingredients together in a bowl.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients—stir just until mixed (a few lumps are fine).
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about ¼ cup batter per pancake.
- Cook until bubbles form and edges look set (about 2 minutes).
- Flip and cook another 1–2 minutes until golden.
Tips for Perfect Pancakes
- Don’t overmix (keeps them fluffy)
- Let batter rest 5 minutes if you have time
- Medium heat prevents burning
Variations
- Buttermilk: Replace milk with buttermilk
- Blueberry or Banana: Fold into batter
- Vegan: Use plant milk + 1 tbsp vinegar, skip egg, add 1 tbsp oil
If you’d like, I can give:
- Amish-style pancakes
- Whole wheat or protein pancakes
- No-egg or no-milk versions
- Slow cooker or sheet-pan pancakes
